Go Back
–+ servings
Seven Kitchens recipe for Nepali Mixed lentil Stew
Print Recipe

Nepalese Mixed Lentil Stew

Lentil and bean stew
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main
Cuisine: Indian
Keyword: Lentils, pulses, vegan
Servings: 4
Author: Torie True

Ingredients

  • 100 grams red split lentils
  • 100 grams yellow moong-mung lentils
  • 900 ml cold water
  • 2 tbsp vegetable, sunflower or rapeseed oil
  • 1 tsp cumin seeds
  • 1/2 tsp ajwain/carom seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp asafoetida powder optional
  • 2 dried whole red chillies
  • 1 large onion finely chopped
  • 1 tsp fine salt
  • 1 tsp finely grated garlic
  • 1 tsp finely grated ginger
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/2 tsp Kashmiri chilli powder optional
  • 3 large tomatoes diced
  • 2 tbsp finely chopped fresh coriander, leaves and stalks
  • 2 400g jars or tins of red kidney beans, black-eyed beans, chickpeas, green lentils, butter beans or white beans drained and rinsed
  • 300 ml water
  • 1/2 lemon, juiced

Instructions

  • Place the lentils in a bowl and cover with water. Wash well with your hands to stir thoroughly, drain and place in large, deep pan. Cover with 900ml cold water.
  • Bring to the boil and simmer for 15-20 minutes. While lentils cook, skim off and scum off the top.
  • Check lentils are cooked - when they give easily when squeezed between thumb and forefinger. If they still have some bite, cook a little longer, add water if needed.
  • In a separate pan heat the oil and add cumin, ajwain and fenugreek seeds along with asafoetida if using and dried chillies. Stir for 10 seconds and then add onion and salt.
  • Fry the onions for 6-7 minutes until lightly browned and then add garlic and ginger. After another minute add ground turmeric, coriander, cumin and Kashmiri chilli powder. Mix well and then add tomatoes.
  • Let tomatoes break down and release their juices over 4-5 minutes. Add 1 tablespoon of fresh coriander and then stir in the beans/pulses of your choice.
  • Pour the cooked lentils into the spiced tomato base, add the extra water and stir thoroughly to mix all the ingredients together.
  • SImmer the stew for 10 minutes, check the seasoning. Add more salt if required. Stir in the remaining fresh coriander and lemon juice to serve.